On Mon, 1 Aug 2005 00:11:07 +0200, "Pandora" >
wrote:
>> On Sun, 31 Jul 2005 21:35:38 +0200, Pandora wrote:
>>
>>> This is a very, very very tasty and versatile recipe. Good for a pic-nic
>>> or
>>> for an hors d'oeuvre, you can eat them hot or cold (better lukewarm),
>>> in
>>> summer or in winter, at lunch or at dinner, like second dish or side
>>> dish.
>>> Here the photos:
>>> Rissole raw:
>>> http://tinypic.com/9r0niu.jpg
>>>
>>> Rissole cooked:
>>> http://tinypic.com/9r0npk.jpg
>>>
>>> RECIPE
>>> (for about 30 rollballs of about 4 centimeters of diameter):
>>>
>>> - 4 little round eggplants (dimension: a little bigger than a tennis
>>> ball -
>>> 600 gr. of previously cooked eggplant's pulp); you can also use one big
>>> eggplant (also the black one if you want);
>>> - 60 gr. pecorino romano (grated);
>>> - 200 gr. of breadcrumbs;
>>> - 2 mushed garlic cloves;
>>> - 1 teaspoon of salt
>>> - 1 egg;
>>> -10 leaves of basil, minced.
>>> -------------------------------------------------------
>>> Wash the eggplants, keeping the stalk. Make a cross cut on the base of
>>> about
>>> 3-4 centimeters deep (this will help the cooking).
>>> If you use the pressure pot (like i do), 15 minutes of cooking will be
>>> sufficient to obtain the softness required. After cooking the eggplants
>>> must
>>> be very soft and withered. When they are cooked, dry them in a colander
>>> and
>>> let them cool.
>>> Transfer them in a bowl, add all the ingredients. Mix well with your
>>> hand
>>> (like you made a flattened meatball).
>>> Make your rissole and fry in a large frying pan. When they are ready the
>>> color must be brown, like the photo.
>>> Have a nice meal.
>>> -------------------
>>> This recipe comes from the south of Italy (Calabria region); my aunt
>>> gave me
>>> long time ago. I've always made them and all my guests enjoyed them
>>> very
>>> much.
>>> Curiosity: when you give these good rissoles to your guests, don't
>>> surprize
>>> if they ask you, what there is inside. Some people think there are
>>> mushrooms, others meat, etc...
>>> Cheers
>>> Pandora

Pandora, these look fabulous! I am compiling your recipes in my
database, you should write a cookery book! I can see it now, pork
loin braised in milk, chestnut gnocchi, eggplant rissoles .... I hope
you will continue to share these wonderful recipes.

many thanks,
TammyM in Sacramento, CAlifornia